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Drooping Corners

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post #1 of 9

11/9/12 at 6:10am

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559 Posts. Joined 4/2006
Location: Ontario
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Is there a trick out there that helps with square corners from drooping? I can get perfectly sharp edges and corners with buttercream, but once the fondant goes on, my corners want to fall and not stay up. My cakes are cold and I'm not using thick fondant and I've tried using a stiff dam and a little extra icing in the corners, but nothing seems to help.

Any advise??

post #2 of 9

11/9/12 at 6:21am

344 Posts. Joined 12/2010
Location: Little ol' Northern Ireland
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You need to work the fontant into a sharp edge after you place it, using two smoothers together is the way to go- one on the side and one on the top. Work them together so they meet and they'll shape the fondant nice and sharp. I found it best to practice with slightly thicker fondant first and you can practice over and over on a dummy. There's a youtube link that shows this really well after covering cakes in ganache, I can't remember it sorry but if you google "how to make shap cake edges" or something like that you should find it, its in several parts, first is making ganche and covering with ganache, next is fondant and sharp edges. Hope that helps :)

post #3 of 9

11/9/12 at 10:29am

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559 Posts. Joined 4/2006
Location: Ontario
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Thank for your reply Crazy-Grey. I will definitely give the corners more attention. Found the videos...they were very informative.

post #4 of 9

11/10/12 at 2:49pm

1,011 Posts. Joined 10/2006
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http://www.youtube.com/watch?v=WH2sfcXT79A

Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .

post #5 of 9

11/10/12 at 6:31pm

362 Posts. Joined 3/2010
Location: St. Paul, MN
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To maintain sharp edges and corners on square cakes, I typically coat the entire cake (after filling and stacking) with a significant layer of chocolate ganache. After the ganache firms up, it really helps maintain the shape of the cake. I then coat with icing, chill to firm, and then apply the fondant. When I trim the bottom edge of the fondant, I leave a ring of fondant all around the cake and let it sit for an hour or so to allow the fondant to harden up. then I trim off the remaining excess fondant off the bottom and move it onto a cake board.... again, being careful not to overtrim. The fondant needs to rest on the cakeboard to prevent its weight from pulling down on the cake and deforming the edges and corners.

We make a living by what we get, but we make a life by what we give. Winston Churchill

post #6 of 9

11/11/12 at 3:41pm

1,002 Posts. Joined 2/2012
Location: Charleston, SC
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I think she means the edge droops down. I have a tip!

I place a piece one "chocolate chunk" (some people use chocolate chips, but the chunks are the best) under the tip of each corner. That way, the corners don't droop. I tried the extra frosting, but the weight just made them sag.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

It's never "just cake!"

You may get a cake for $way to little but you won't get this cake!

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

It's never "just cake!"

You may get a cake for $way to little but you won't get this cake!

post #7 of 9

11/12/12 at 6:07am

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559 Posts. Joined 4/2006
Location: Ontario
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Yes, that is more my problem. I think I get the edges pretty nice, but the corners want to fall. I will definitely try the chunk. :) It doesn't show through the fondant? Thanks so much for the suggestions.